I don't want to be a naysayer, but there is an issue of our not being able to taste very cold things much - hence ice cream needing masses of sugar. So I wonder how this works. Perhaps it only applies to 'sweet' taste detection. Stilton is quite a powerful flavour too, potentially. Off to look up the science...! (after I have written another few chapters of Mansfield Park )

I think it all sounds very nice although I've never had any. With regards to the taste issue, it does mention at the start of the article that salt is used in the way that sugar might be with a sweet ice cream. I wonder if it generally uses more salt than a non-frozen dish?

Ice cream doesn't necessarily need lots of sugar, it just needs whatever the flavour of the pre-frozen ice cream is to be really intense, as eating frozen food does reduce the intensity of flavour we perceive... so if it's sweet, it should be super sweet, if it's cheesy it should be super cheesy!

I've had quite a few savoury ice creams over the years, the first one was a basil one served with smoked salmon I think, and was a revelation, that was over 10 years ago. I remember trying various cheese ones (including a blue cheese) quite a few years ago and loved them. Indeed I tried to make a roquefort one myself but I overwhipped so the texture was odd and not very pretty, but it tasted fabulous.

I work very close to this place http://www.marysmilkbar.com/. They have an incredible and frequently changing range of both sweet and savoury homemade gelato. I adore the goats cheese and honey and creamed sweetcorn flavours. They occasionally have blue cheese and walnut which I am desperate to try but I've not yet been lucky enough to venture in while it is on sale.